Dry ice (frozen carbon dioxide) has a temperature of -78.5°C and is widely used to provide cryogenic storage and transport. As it melts it becomes carbon dioxide gas, which is odorless and tasteless.
Situations of exposure:
(1) laboratory
(2) commercial, such as ice cream parlor or frozen food storage
(3) transportation carrier
(4) festive, such as during Halloween when it may be added to a punch bowl
Dangers:
(1) physical contact with direct cold injury
(2) carbon dioxide gas accumulation in a poorly ventilated space
Cold injury:
(1) frozen skin
(2) swallowing a small piece can cause oral and esophageal cryogenic burns
Clinical findings with asphyxia following inhalation of carbon dioxide gas:
(1) shortness of breath
(2) difficulty breathing
(3) headache
(4) confusion and disorientation
(5) loss of consciousness
(6) death
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